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Monday, July 25th, 2011 12:10 am
Tomato-corn chowder

It's not technically a chowder since there's no dairy or seafood involved, but it's a thick, hearty soup. Goes great with a sandwich or just a pile of crackers. I like making hearty soups when corn is in season -- I cook the corn ears in the stock, cut the kernels off and boil the cobs to get all the corn flavour out. But here's a simpler version of the recipe that doesn't involve as much screwing around!

2 cups corn kernels, fresh or frozen
1 medium baking potato
2-3 uncooked pork sausages (ideally Italian seasoning, as spicy as desired)
2 large carrots, chopped
1 small onion, chopped
1 clove of garlic, finely chopped
Large handful of fresh flat-leaf parsley, finely chopped
1 can chopped tomatoes (796 ml/28 ounces)
1 cup white wine
2 cups chicken or vegetable stock
Hot pepper to taste (I use Korean red pepper)

-Put a pot on medium heat. Add 1 tablespoon fat scooped off the top of the stock (or if your stock doesn't have fat, use vegetable oil).
-Squeeze the sausage meat out of its casing, separate into small nuggets and fry until golden brown.
-Add the onion, carrots and garlic. Cook, stirring occasionally, for 2-3 minutes or until the vegetables are slightly softened.
-Add the wine, stirring to scrape up the browned bits.
-Add the stock, tomatoes, hot pepper and a bit of salt and pepper. Simmer for 15-20 minutes minutes.
-On the small side of a cheese grater, grate the potato into fine shreds. Stir into the soup, along with a bit more salt and pepper. Cook for 5-10 minutes, or until the potato disintegrates and thickens the soup. Stir occasionally so it doesn't burn on the bottom.
-Add the corn and parsley. Cook for 5 minutes, then remove from the heat. Taste and adjust the salt and pepper.


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